Itâ€™s another pantry kinda day, but since things are getting springier and springier around here, I thought Iâ€™d lighten it up a little. I love lentils, as well you know, but rather than my usual soups and stews, hereâ€™s a nice versatile salad, good on its own or as a template for your own tastes. Try adding your own favorite raw diced veggies!
SPRING LENTIL SALAD
2 cups green lentils, sorted and rinsed
1/2 cup red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon coarse black pepper
2 tablespoons fresh parsley, finely chopped
1 tablespoon finely chopped fresh thyme leaves
1 cup carrot, diced
1 red bell pepper, diced
Cover the lentils with about 2-3 inches of water and boil until tender, approximately 20 minutes. Meanwhile, whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Chop the veggies and herbs. Drain lentils when finished. Add the warm lentils, carrots and bell pepper, and any other veggies you fancy, and stir to combine. Serve warm or at room temperature.
If youâ€™re feeling like a splurge, I like to top each serving with a dollop of goat cheese. To stretch this more indulgent item out, try blending it with equal parts much-less-expensive cream cheese. You still get the tang of the chevre, which pairs well with the flavors of the salad, and the creamy texture is a nice contrast to the texture of the lentils and vegetables.
— posted by Anne